Pumpkin Scones w/Ginger+Cranberry

Ingredients:

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  • 1.5 cups gluten free all purpose flour

  • 1/2 cup stevia or coconut sugar  

  • 1/2 cup pumpkin purée  

  • 1 egg  

  • 5 tbsp saturated fat (2 tbsp ghee  + 3 tbsp coconut oil)

  • 1-2 tbsp almond milk

  • 1/4 cup dried fruit of choice  

  • 1/4 cup candied ginger chews  

  • 2 tsp baking soda  

  • 1/2 tsp sea salt  

  • dash of cinnamon + nut meg  

Directions

  • Preheat oven to 400 F

  • Mix all ingredients (dry first, then slowly add wet) in a kitchen aid mixer

  • Chill dough for at least 15 minutes

  • Divide the dough into two balls

  • Place dough a lightly floured surface gently flatten the balls into 2 disks, about ¾-inch thick

  • Cut each disk into 6 wedges with a knife to form scone wedges

  • Place on a baking sheet pan lined with parchment + greased with non stick spray

  • Bake for 8-10 minutes, let cool and enjoy!

Yields 10-12 small scones